Green soup with harissa cream and hazelnuts

Melt the butter in a large saucepan over a medium heat.

Add the onion and sweat for three minutes. Add the garlic and stir well. Turn the heat down a little and place the lid on. Leave the garlic and onion to cook for a few minutes until soft. Add the broccoli florets and stock. Add a generous pinch of salt.

Bring to the boil then simmer until the broccoli is just done. Stir through the spinach leaves until wilted. Add the coriander, stalks and all. Blitz the soup until creamy and smooth. Add the juice of half a lime and stir in the milk. Taste for seasoning, add more salt if necessary.

Mix the harissa, cream, coriander and lime juice in a small bowl. Add salt if necessary. Divide the soup between six bowls. Top with a swirl of harissa cream and sprinkle over the roasted hazelnuts. Serve right away.